The potent brandy pisco has been around since the 17th century and largely hails from Chile and Peru. (One way to tell the difference: Chilean pisco is often aged oak barrels anywhere between three months and two years for added flavor and complexity, while Peruvian pisco cannot be aged). According to pisco expert Claudia Olmedo, the grape-based spirit is having a resurgence thanks to its versatility. “It’s sippable on its own but also acts as the perfect base for any classic cocktail from the Old Fashioned to a Side Car or even a Manhattan.”
Pisco is more widely consumed in South America than any other spirits category and not just in the traditional Pisco Sour cocktail. For a new twist on the classic libation, try a Pisco Punch.
14 oz Pisco Control C
6 oz PAMA Pomegranate Liqueur
14 oz sparkling wine or dry Prosecco
6 oz fresh lime juice
1 cup fresh pomegranate seeds
Combine all of the ingredients together in a punch bowl and mix with a ladle. Add ice and garnish with fresh lemon slices and sage leaves.
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